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Food Science and Technology International
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Effect of Varieties on the Composition of Dates (Phoenix dactylifera L.) — Note

M.A. Sahari

Food Technology Department, College of Agriculture, Tarbiat Modares University P.O. Box 14115-111, Tehran, Iran, sahari{at}modares.ac.ir

M. Barzegar

Food Technology Department, College of Agriculture, Tarbiat Modares University P.O. Box 14115-111, Tehran, Iran

R. Radfar

Food Technology Department, College of Agriculture, Tarbiat Modares University P.O. Box 14115-111, Tehran, Iran

Thirty-four date (Phoenix dactylifera L.) varieties, from start of Tamr stage of maturity, were analyzed for moisture, protein, lipid and ash. The mean percent of moisture, protein, lipid and ash were 29.35, 3.3, 0.42 and 2.25 g/100 g (fresh weight basis), respectively. Predominant sugars were fructose (12.62—43.31 g/100 g) and glucose (16.41—54.23 g/100 g, fresh weight basis). Sucrose was not practically detected in most varieties (excepting in Zark variety). Mineral elements such as Na, Mg, K and Ca were determined by ICP atomic spectroscopy and their amounts were in the range of 4.46—47.74, 18.44—79.35, 203.61—982.97 and 23.24—73.85 mg/100 g (dry weight basis), respectively. These results were generally in agreement with those reported previously for some other varieties grown in the other dates producing countries. A few differences will be related to date variety, agro-climatic and environmental conditions.

Key Words: dates • Phoenix dactylifera L. • sugars • minerals

Food Science and Technology International, Vol. 13, No. 4, 269-275 (2007)
DOI: 10.1177/1082013207082244
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